NYC Restaurants Ordered Closed November 15 - 22

NEW YORK CITY — Vermin, dirty dishes and poor personal cleanliness — restaurants across the city have dirty secrets they'd rather not share. But New York City's Health Department is watching.

Every year, inspectors arrive unannounced at more than 25,000 restaurants to examine health and safety standards. Most eateries pass inspections, but some fall short of the city's standards, accruing violation points for everything from broken light bulbs to "public health hazards," like vermin and failure to follow food safety protocols.

Restaurants hit with non-food-safety violations might get a fine or a lower letter grade, with zero to 13 points warranting an 'A' and violations totaling 28 points or more earning a 'C' (this system is criticized for its efficacy by some gourmands).

Public health hazards that can't be resolved on the spot, like a mouse or fly infestation, pose a bigger issue: immediate closure.

Here's all the eateries that the Department of Health closed down since Nov. 15.

Brooklyn

Kowloon Cafe (2365 86th Street)

Violation Points: 45

• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Evidence of mice or live mice in establishment's food or non-food areas.
• Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include houseflies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
• Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

El Quetzal Deli Grocery & Pizzeria (4006 13th Avenue)

Violation Points: 30

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Round 2 Café (1165 Utica Avenue)

Violation Points: 14

• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Evidence of mice or live mice in establishment's food or non-food areas.
• Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

Empanada Loca Beer Garden (9 Dekalb Avenue)

Violation Points: 94

• No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• No handwashing facility in or adjacent to a restroom or within 25 feet of a food preparation, food service or ware washing area. Handwashing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

Manhattan

Bayard Bo Ky Restaurant (78-80 Bayard Street)

Violation Points: 55

• Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include houseflies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• Live roaches in facility's food or non-food area.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• Evidence of mice or live mice in establishment's food or non-food areas.
• Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
• Hot TCS food item not held at or above 140 °F.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Tandoor Oven (175 East 83rd Street)

Violation Points: 70

• Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• No handwashing facility in or adjacent to the restroom or within 25 feet of a food preparation, food service or ware washing area. Handwashing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
• Food service operation occurring in a room or area used as living or sleeping quarters.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Evidence of mice or live mice in establishment's food or non-food areas.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include houseflies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

Momo Sushi (239 Park Avenue)

Violation Points: 12

• Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Queens

Smart Juice Bar and Grill (17016A Hillside Avenue)

Violation Points: 102

• Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• Live roaches in facility's food or non-food area.
• Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
• Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.